Wednesday, July 29, 2015

Delicious Salad Recipes


45. With the knowledge already obtained of the food value of the
vegetables that are generally used as ingredients in vegetable salads,
the housewife ought to have no difficulty in determining whether she is
giving her family a salad that is high or low in food value. For
instance, she should know that the food value of a plain lettuce or
cucumber salad is lower than that of one made from potatoes because of
the different values in the vegetables used.. In addition, she ought to
be familiar with the fact that the dressing added to salads has, in most
cases, greater food value than the other ingredients of the salad.
Equipped with such knowledge, she will observe that the vegetable salads
here given are comparatively low in food value. Consequently, nearly
every one of them will lend itself nicely for use with a dinner or a
comparatively heavy meal.

46. In these recipes, as well as in those for the other kinds of salad,
the proportion of ingredients may be varied according to the quantity of
the particular food in supply. For instance, if a recipe for a salad of
peas and celery calls for 1 cupful of each of these vegetables and only
3/4 cupful of celery can be obtained, there is no reason why the
difference cannot be made up by using 1 1/4 cupfuls of peas. But if such
a change is to be made, the ingredients should be increased or decreased
in the correct proportion. Then the quantity of salad that the recipe is
intended to produce will not be altered and the housewife will know just
how many the salad will serve. In the various recipes, about 1/2 cupful
of salad is the quantity allowed for each person. This may be enlarged
or made smaller in order to suit the quantity of other foods served at
the same meal.

47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is
one that may be served during the entire year, for either freshly cooked
or canned asparagus may be used; in fact, the canned asparagus is
considered by many persons to be better than that which is freshly
cooked. It may be cut into inch lengths or the tips may be cut down
about 4 inches from the top or even farther.

(Sufficient to Serve Five)

1 pimiento
1 can asparagus
Salad dressing

Garnish salad plates with the lettuce. Place the asparagus tips in an
orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and
place this across the tips in the center. Just before serving, pour a
spoonful or two of any desired salad dressing over this or place the
salad on the table and serve the dressing, allowing each person to take
what is desired.

48. BEET-AND-BEAN SALAD.--An excellent winter salad and one that may be
made from canned or left-over vegetables is beet-and-bean salad. If
string beans happen to be left over or only part of a can remains, they
may be combined with beets that are canned or freshly cooked for the
purpose. This salad should be carefully combined just before serving,
since the beets will discolor the rest of the ingredients if it is
allowed to stand any length of time.

(Sufficient to Serve Four)

1 c. string beans
1 c. beets
Salad dressing

Cut the string beans into half-inch lengths and cut the beets into
half-inch dice. Season each well with salt and pepper. Just before
serving, garnish salad plates with lettuce, combine the two vegetables,
and place in a heap on a lettuce leaf. Pour French dressing or any other
salad dressing desired over them, but do not mix the salad dressing with
the vegetables.

49. CABBAGE SALAD.--A salad that always finds favor is made by combining
cabbage with a boiled salad dressing or with an uncooked sour-cream
dressing. Salad of this kind may be served in any desired way, but a
rather novel way to serve it follows. The contents of a  head of cabbage is removed, leaving four or five of the outside leaves intact. The shell thus formed is cut into points around the top and then filled with shredded cabbage and the dressing that is to be used. When this is placed on a bed of lettuce, an attractive dish is the result.

To make cabbage salad, select a firm head of cabbage, pull off the
outside leaves, and wash. Cut the head in half down through the heart
and root and cut each half into quarters. Then, place each quarter on a cutting board and with a sharp knife shave off the cabbage. If desired, however, the cabbage may be shredded with a cabbage cutter. If the cabbage, upon being cut, is found to be wilted, place it in cold water and let it stand until it becomes crisp. Drain off the water carefully and allow the cabbage to drip in a colander or dry it between pieces of old linen. With the cabbage thus prepared, season it with salt and mix it with the desired dressing. Serve on lettuce in a salad dish, on individual salad plates, or in the manner described above.

50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for
they are similar in color and crispness. They can be procured at the
same time of the year, and while celery is not cheap, cabbage is a
comparatively inexpensive food and the two combined make an inexpensive
salad. Because the color of both is very much the same, pimiento is
added to give a contrasting color.

(Sufficient to Serve Four)

1 c. cabbage
1 c. celery
1 pimiento or green pepper
1/2 tsp. salt
2 Tb. vinegar
Salad dressing

Cut the cabbage in the manner just explained, cut the celery into thin
pieces across the stem, and dice the green pepper or pimiento or both
into very small dice. Measure each of these, combine them, season with
the salt and vinegar, and just before serving drain carefully. Serve on
lettuce with any desired salad dressing.

51. WINTER SALAD.--A salad made entirely of winter vegetables may be
prepared when there are no fresh vegetables in supply. If any of the
vegetables are left over, the others may be prepared to use with the
left-over ones. A good plan to follow when carrots, turnips, or potatoes
are being prepared for a meal is to cook more than is necessary for the
one meal and then set aside part of them for a salad to be served at
another meal.

(Sufficient to Serve Six)

1 c. turnips, diced
1 c. carrots, diced
1 c. potatoes, diced
1 Tb. chopped onion
French dressing
Salad dressing

Cook turnips, carrots, and potatoes whole in boiling water until tender
enough to be pierced with a fork. If they have not been peeled before
cooking, peel and cut into small dice. Mix, add the onion, marinate with
French dressing, and allow to stand for a short time. Garnish salad
plates with lettuce leaves, pile the salad on the lettuce, and serve
with any desired salad dressing.

52. CAULIFLOWER SALAD.--Cauliflower makes a rather unusual salad, and
for a change it will be found to be delightful. It does not combine with
other vegetables very readily, but a cooked floweret or two may often be
used to garnish another vegetable salad.

(Sufficient to Serve Six)

Salad dressing

Prepare a head of cauliflower for cooking according to the directions
given in Vegetables, Part 1. Cook in boiling salted water until
tender, but quite firm. Drain and cool. Arrange the flowerets on a salad
plate garnished with lettuce and serve with French dressing or any other
desired salad dressing.

53. CAULIFLOWER-AND-TOMATO SALAD.--A salad in which cauliflower and
tomatoes are combined is attractive in appearance if it is nicely made.
It also has the advantage of being simple to prepare. When cauliflower
is cooked for salad, care must be taken not to cook it so long as to
discolor it or cause it to fall to pieces.

(Sufficient to Serve Six)

3 tomatoes
6 cauliflower flowerets

Select firm, ripe, medium-sized tomatoes. Place them in boiling water
to scald them, and then dip them quickly into cold water and remove the
skins. Cut out the stem ends and slice each tomato half way between the
stem and blossom ends. Place each half tomato on a salad plate garnished
with a lettuce leaf, stick a stem of the cauliflower into the center,
and serve with boiled salad dressing or mayonnaise.

54. CELERY SALAD.--One means of using stalks of celery that are just a
little too coarse to serve nicely on the table is to combine them with
radishes and make a salad. The more tender celery, of course, makes a
better salad. If the radishes selected for the salad are of the red
variety and they are used without peeling, they add a touch of color
to the dish.

(Sufficient to Serve Five)

1-1/2 c. diced celery
1/2 c. diced radishes
2 Tb. chopped onion
Salad dressing

Cut the celery into fine dice, and dice the radishes more finely than
the celery. Mix the two together, add the onion, and just before serving
mix with any desired salad dressing. Serve on salad plates garnished
with lettuce.

55. SLICED CUCUMBER-AND-ONION SALAD.--An attractive way in which to
serve sliced cucumbers and onions follows. A single large cucumber should be selected for this salad, and Bermuda onions with a mild flavor will be found to be best.

With a sharp knife, peel the skin from the cucumber in narrow strips
back to the stem end, but do not cut the strips loose from the end.
After the peeling has all been removed, place the cucumber on a board
and cut it into thin slices. Place on a small platter, as shown, arrange
slices of onion around the edge, and pour French dressing over the
whole. Dust with paprika and serve. A number of slices of cucumber and
one or two slices of onion should be served to each person.

56. CUCUMBER SALAD.--Besides serving plain slices of cucumber on a
lettuce leaf, as may be done at any time, cucumbers may be used as an
ingredient in the making of many salads. A rather attractive way in
which to use cucumbers is explained in the accompanying recipe.

(Sufficient to Serve Six)

3 medium-sized cucumbers
1 c. diced tomato
1/2 c. diced celery
Salad dressing
1 pimiento

Peel the cucumbers, cut them into halves, and with a small spoon scoop
out the cucumbers in chunks, so that a boat-shaped piece of cucumber
that is about 1/4 inch thick remains. Dice the pieces of cucumber which
have been scooped from the center, and place the cucumber shells in ice
water so as to make them crisp. Mix the diced tomato, celery, and
cucumber together, and just before serving drain them carefully so that
no liquid remains. Mix with salad dressing, wipe the cucumber shells
dry, fill them with the salad mixture, and place on salad plates
garnished with lettuce leaves. Cut the pimiento into thin strips, and
place three or four strips diagonally across the cucumber.

57. CUCUMBER-AND-TOMATO SALAD.--A salad made of cucumbers and tomatoes
is very attractive because of the contrasting colors of the vegetables,
and it is at the same time extremely palatable. When such a salad is to
be made, small, firm tomatoes and rather large cucumbers that do not
contain very large seeds should be selected. Peel the cucumbers and
tomatoes and cut them into slices of any desired thickness. Garnish
salad plates with lettuce, and on this place a ring of the slices,
alternating the tomatoes with the cucumbers. In the center, put a slice
of cucumber or tomato and serve with any desired salad dressing.

58. ONION SALAD.--To persons who are fond of the flavor of onions, the
salad given in the accompanying recipe is very agreeable, but it is a
wise plan not to serve onions or salads containing onions unless every
one who is served is certain to enjoy them. When a salad is made from
onions, a mild onion, such as the Bermuda or Spanish onion, should
be selected.

(Sufficient to Serve Six)

3 onions
French dressing

Peel the onions and slice them into thin slices. Chop the parsley and
add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively
coarse leaves of lettuce and shred them. Arrange the slices of onion on
a bed of the shredded lettuce, pour the French dressing with the parsley
over all, and serve.

59. PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for
peas-and-celery salad, but canned peas will do just as well. Left-over
peas not prepared with cream sauce may also be utilized nicely in this
way, or if a portion of a can of peas is needed for the meal, the
remainder may be used for a smaller quantity of salad than here stated.
Boiled salad dressing will be found to be best for this combination of

(Sufficient to Serve Four)

1 c. peas
Boiled salad dressing
1 c. diced celery

Drain canned peas as dry as possible and mix with the diced celery. Just
before serving, add the salad dressing and mix thoroughly. Serve on
salad plates garnished with lettuce.

60. TOMATO SALAD.--Fresh tomatoes make a delightful salad because of
their appetizing appearance and color. In fact, when they are placed on
a bed of green garnish, nothing can be more delightful. Tomatoes may be
served whole on a lettuce leaf or they may be sliced. Then, again, they may be cut from the center into sections that are allowed to fall part way open. In any of these forms, they may be servednwith French dressing, mayonnaise, or any cooked salad dressing.

61. STUFFED-TOMATO SALAD.--An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to advantage is the stuffed-tomato salad  Medium-sized, well-ripened tomatoes are best to select. The vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans. Any one or any desirable combination of these vegetables will make a satisfactory filling.

(Sufficient to Serve Six)

6 medium-sized tomatoes
French dressing
1 1/2 c. diced vegetables
Mayonnaise dressing

Cut out the stem and blossom ends of the tomatoes and hollow out the
center so as to leave a shell. Dice the contents of the tomatoes and mix
with the other diced vegetables. Marinate the diced vegetables with
French dressing and put into the tomato shells, heaping each one as
shown. Place on lettuce leaves and serve with mayonnaise.

62. COMBINATION SALAD.--A combination salad may be made of almost any
combination of vegetables. The one given here contains only fresh
vegetables, but, if desired, others may be added or some of those
mentioned may be omitted. This will be found to be a very attractive way
in which to make a large salad to be served from a bowl or a deep plate.


Radishes cut in rose shape
Sliced tomatoes
Sliced onions
Salad dressing
Sliced peppers

Garnish a bowl or a plate with lettuce, arrange on it slices of tomato,
Spanish or Bermuda onions, and peppers. Garnish these with radishes cut
into rose shape and stems of celery cut in any desired way. Be sure that
the vegetables, which should all be crisp and fresh, are thoroughly
cleaned and drained before being put on the plate. Add the salad
dressing in the preferred way. It may be poured over the vegetables in
the large dish, passed to each individual, or put on the salad plates by
the person who serves. French dressing is without doubt the most
suitable for combination salad, but mayonnaise or cooked salad dressing
may be served with it if desired.

63. POTATO SALAD NO. L.--Potato salad is usually considered to be an
economical salad. It may be made with left-over potatoes or potatoes
cooked especially for this purpose. If there are in supply a large
number of small potatoes, which are difficult to use in ordinary ways,
they may be cooked with the skins on and peeled to be used for salad
when they have cooled. A boiled salad dressing is perhaps the most
desirable for such a salad.

(Sufficient to Serve Four)

2 c. diced potatoes
1 medium-sized onion
Boiled salad dressing
1/2 tsp. celery seed
1 Tb. parsley, chopped
1 hard-cooked egg

Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
two. Add the celery seed and parsley and season the whole with salt.
Just before serving, mix well with boiled dressing. Garnish a salad bowl
or salad plates with lettuce, place the salad on the lettuce, and then
garnish with slices of hard-cooked egg.

64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is
perhaps more of a combination of vegetables than it is a potato salad.
However, if there is in supply a small amount of celery, or perhaps a
cucumber, or both, this is an excellent way in which to make use of
them. In addition to the ingredients given in the recipe, others may be
added to this salad, such as a few diced radishes, a diced green pepper
or two, or a pimiento.

(Sufficient to Serve Six)

1 1/2 c. diced potatoes
1/2 c. diced cucumber
Boiled salad dressing
1/2 c. diced celery
1 medium-sized onion

Prepare the vegetables in the usual way, dicing them carefully, and just
before serving mix them together, season well with salt, and add the
salad dressing. Boiled dressing is preferable. Place in a salad bowl or
on salad plates garnished with lettuce.

65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe
is agreeable to persons who like the flavor of smoked meat. It is an
excellent salad to serve for a lunch or a supper with cold ham,
frankfurters, or any cold sliced meat.

(Sufficient to Serve Four)

2 c. sliced boiled potatoes
1/4 c. water
2 thin slices bacon
1 Tb. flour
1/2 c. vinegar
2 Tb. parsley, chopped

Slice cold boiled potatoes into medium thick slices. Cut the strips of
bacon into small cubes and fry until crisp in a frying pan. Stir the
flour into the hot fat, and to this add the vinegar and water. Season
this dressing well with salt and pepper and pour it hot over the
potatoes, mixing carefully so as not to break the slices. Add the
chopped parsley last. Serve warm if desired, or allow it to cool
before serving.

66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor
and appearance, tomato-and-string-bean salad, has the advantage over some salads in that it can be made of either fresh or canned vegetables. For the salad here shown, tomatoes and beans canned by the cold-pack method were used. If it is desired to duplicate this salad, place a canned tomato or a peeled fresh tomato in the center of a plate garnished with lettuce and around it place several piles of three or four canned or freshly cooked beans. Serve with French dressing or any other desired salad dressing.

67. STRING-BEAN SALAD.--Either string or wax beans may be used for
string-bean salad, and they may be cooked freshly for the purpose or be home canned or commercially canned beans. To make this salad, place a neat pile of beans on a lettuce leaf resting on a plate and moisten with a few drops of vinegar or lemon juice. Serve with mayonnaise or cooked salad dressing. If desired, the beans may be cut into inch lengths and mixed with the dressing, but this does not make so attractive a salad.

68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that
are much used for salad either alone or with other vegetables. All of
them are used in practically the same way, but a point that should not
be overlooked if an appetizing salad is desired is that they should
always be fresh and crisp when served. Any salad dressing that is
preferred may be served with them. Chief among these green vegetables
come lettuce, including the ordinary leaf lettuce, head lettuce, and
romaine lettuce, which is not so common as the other varieties. Several
kinds of endive as well as watercress may also be used for salad.


69. Sometimes it is desired to make a salad that contains both fruits
and vegetables. Various fruits can be used for this purpose, but celery,
as has been stated, is about the only vegetable that combines well with
fruit, unless, of course, the garnish, which is nearly always a
vegetable, is considered a part of the salad. Recipes for several very
appetizing salads containing both vegetables and fruits follow.

70. APPLE-AND-CELERY SALAD.--If an excellent winter salad is desired,
apple-and-celery salad should be selected, for both celery and apples
are best during the winter months. As they are very similar in color,
they are not especially appetizing in appearance when combined for a
salad, but they make a very popular combination with most persons.

(Sufficient to Serve Four)

1 c. diced apples
Boiled salad dressing
1 c. diced celery

Prepare the apples and celery as short a time before serving as
possible, but if it is necessary that the apples stand for any length of
time, sprinkle them with a little lemon juice and water to keep them
from turning brown. Just before serving, mix them with the salad
dressing. Place on salad plates garnished with lettuce and serve.

71. WALDORF SALAD.--If to the apple-and-celery salad just explained 1/2
cupful of chopped English walnut meats is added, what is known as
Waldorf salad will result. The nuts, which should be added to the
mixture just before placing it on the table, may be mixed with the other
ingredients or they may be placed on top. Nuts that are to be used for
such a purpose should not be run through a grinder, but should be cut
with a knife or chopped with a chopping knife and bowl.

72. GRAPEFRUIT-AND-CELERY SALAD.--Celery is sometimes used with
grapefruit to make a salad. This combination is most often served with
French dressing, but any other desirable dressing may be used as well.
Prepare the grapefruit in the same way as oranges are prepared for
salad, and cut each section into three or four pieces. Add to this an
equal amount of diced celery and serve on a lettuce leaf with any
desired dressing.


73. Salads made of fruit are undoubtedly the most delicious that can be
prepared. In addition to being delightful in both appearance and flavor,
they afford another means of introducing fruit into the diet. As fruit
is decidedly beneficial for all persons with a normal digestion, every
opportunity to include it in the diet should be grasped.

Some fruit salads are comparatively bland in flavor while others are
much more acid, but the mild ones are neither so appetizing nor so
beneficial as those which are somewhat tart. Advantage should be taken
of the various kinds of fresh fruits during the seasons when they can be
obtained, for usually very appetizing salads can be made of them.
However, the family need not be deprived of fruit salads during the
winter when fresh fruits cannot be secured, for delicious salads can be
made from canned and dried fruits, as well as from bananas and citrus
fruits, which are usually found in all markets.

74. FRUIT-SALAD DRESSING.--Various dressings may be served with fruit
salad, and usually the one selected depends on the preference of those
to whom it is served. However, an excellent dressing for salad of this
kind and one that most persons find delicious is made from fruit juices
thickened by means of eggs. Whenever a recipe in this Section calls for
a fruit-salad dressing, this is the one that is intended.


1/2 c. pineapple, peach, or pear juice
1/2 c. orange juice
1/4 c. lemon juice
1/4 c. sugar
2 eggs

Mix the fruit juices, add the sugar, beat the eggs slightly, and add
them. Put the whole into a double boiler and cook until the mixture
begins to thicken. Remove from the fire and beat for a few seconds with
a rotary egg beater. Cool and serve.

75. COMBINATION FRUIT SALAD.--The combination of fruits given in the
accompanying recipe makes a very good salad, but it need not be adhered
to strictly. If one or more of the fruits is not in supply, it may be
omitted and some other used. In case canned pineapple is used for the
salad, the juice from the fruit may be utilized in making a
fruit-salad dressing.

(Sufficient to Serve Six)

1 grapefruit
2 oranges
1 banana
2 apples
2 slices pineapple
Salad dressing

Prepare the grapefruit and oranges according to the directions
previously given. Slice the banana crosswise into 1/4-inch slices and
cut each slice into four sections. Dice the apples and cut the pineapple
in narrow wedge-shaped pieces. Mix the fruit just before serving. Add
the salad dressing, which may be fruit-salad dressing, French dressing,
or some other desirable salad dressing, by mixing it with the fruit or
merely pouring it over the top. Serve on salad plates garnished with
lettuce leaves. Place a maraschino cherry on top.

76. SUMMER COMBINATION SALAD.--Any agreeable combination of fruits which
may be obtained during the same season will be suitable for summer
combination salad. The combination given in the accompanying recipe
includes strawberries, pineapple, and cherries. However, pineapple and
cherries may be used alone, or strawberries and pineapple may be used
without the cherries, or red raspberries may be used to garnish such
a salad.

(Sufficient to Serve Six)

3/4 c. strawberries, cut into halves
3/4 c. pineapple, cut into dice
3/4 c. sweet cherries, seeded
Fruit-salad dressing

Prepare the fruits just before serving. Put them together, place on
salad plates garnished with lettuce, and serve with the
fruit-salad dressing.

77. FILBERT-AND-CHERRY SALAD.--If something different in the way of
salad is desired, cherries that have been seeded and then filled with
filberts will prove a delightful change. With this salad, any salad dressing may be served, but fruit-salad dressing makes it especially delicious.

78. DATE-AND-ENGLISH-WALNUT SALAD.--Persons who are fond of dates will
find a salad made of dates and walnuts very palatable. In addition, such
a salad is high in food value. Select firm whole dates, wash, and dry
between clean towels. Cut a slit in the side of each date and remove the
seed. Place half an English walnut meat inside and press the date
together. Garnish salad plates with lettuce and serve five or six of the
dates in a star shape for each serving. In the center, pour a spoonful
or two of cream salad dressing, boiled salad dressing, or any other
dressing that may be desired.

79. APPLE-DATE-AND-ORANGE SALAD.--The combination of fruits required by
the accompanying recipe is an easy one to procure in the winter time.
Apple-and-date salad is a combination much liked, but unless it is
served with a rather sour dressing, it is found to be too bland and
sweet for most persons. The addition of the orange gives just the acid
touch that is necessary to relieve this monotonous sweetness.

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